Tortilla Soup

• 1-2 cups of cut slightly mashed plum or cherry tomatoes
• 1 small can of tomato sauce
• A hearty splash of dry red or white wine
• seasoned cooked hamburger
• 1 package of taco seasoning
• 1 large onion
• 1 bunch of green onions chopped for garnish
• 1-2 fresh jalapenos chopped (omit seeds to reduce heat)
• 1 bunch of fresh cilantro
• 1 container of sour cream
• beef broth/stock
• canned beans, your choice, with juice. I chose cannelini.
• grated cheddar
• fresh tortillas (Your choice, I prefer white corn)

1. Prepare a picante using 1 chopped seeded jalapeno, onion, fresh cilantro, salt. Set aside.
2. In a dutch oven, saute onions, 1 jalapeno (for more heat-or omit)meat with half the taco seasoning. Add about l/4 cup of chopped cilantro, fresh tomato. Allow a few minutes for ingredients to blend then add a splash of wine, picante,tomato sauce and about a 1/4 cup of stock. Simmer and keep checking for desired consistancy. If it becomes too thick add more stock and a splash of wine to taste. Do not add water or you'll water down the flavors. Cook on low heat and add ingredients to your own taste.
3. Heat tortillas with a brush of olive oil in a skillet. Cut the tortillas in strips.
4. Serve the soup topped with strips of tortilla, a small gob of sour cream, sprinkle cheddar and chopped green onions.
5. What started out as a leftover "garbage" soup became gourmet!
6. I would love to hear of your success with this soup and any variations...
7. Bon Appetite!

tomatoes, tomato sauce, hearty, hamburger, taco, onion, green onions, cilantro, sour cream, beef brothstock, beans, cheddar, fresh tortillas

Taken from www.epicurious.com/recipes/member/views/tortilla-soup-50064330 (may not work)